These Peppers Stuffed with Everything Good (like sausage and gruyere) are a simple and easy weeknight meal everyone will enjoy!
Today is the last day of the Pepper Party – and I’m a little sad that it’s over already. I’ve really been enjoying coming up with fun pepper recipes and I love seeing what everyone else came up with. There are definitely some really talented people participating in this event!
To help wrap things up, our sponsor Divemex has once again supplied a fabulous prize: $200 in magazine subscriptions to any food magazines of the winner’s choice! I’m kind of a magazine junkie, so I’m super excited about this one. Scroll on down to the end of this post for more information on how to enter. (What magazines would I get? Fine Cooking, Food and Wine, and Bon Appetit in the longest subscription length offered.)
For even more great prizes, like a subscription to Food Network Magazine, you can also participate in tonight’s PinChat Live from 8-9pm EST. Come to this Pinterest Board and answer a question in the comment section for a chance to win.
For my last pepper recipe, I decided to do a stuffed pepper. I know…. booooring, right? Whatever. This is one of those easy weeknight meals that I wrote about the other day, and if I could make it after a day like today there’s really not to make them.
This recipe, which is sort of a French-ish twist on sausage and peppers, is inspired by Dorie Greenspan’s “Pumpkin Stuffed with Everything Good.” This recipe was pretty popular a few years ago and although it does look delicious, I always sort of had an issue with it. Namely, that there was no sausage. Can you really say something is stuffed with everything good if there’s no sausage? Um, no. So I fixed that little problem and made a few other adjustments and there you go.
Ingredients
- 4 hot Italian sausages
- 1 loaf day-old bread cut into 1/4 inch cubes (about 4 cups)
- 4 ounces gruyere shredded
- 1 tablespoon fresh thyme
- ½ cup chicken stock
- 4 red bell peppers
- ¼ cup fat free half and half
Instructions
- Heat your oven to 350ºF.
- Remove the sausages from their casings. Crumble into a large skillet set over medium heat until cooked through, about 7 minutes. In a large bowl, mix together the bread, sausage, cheese, and thyme. Pour in just enough chicken stock to moisten the bread (you might not need it all).
- Pour 2 cups of water into the bottom of a rectangular baking dish. Cut the peppers in half lengthwise; discard the stems and seeds. Stuff the peppers halves with the sausage and bread mixture; drizzle with half and half.
- Bake 30 minutes, or until peppers are soft. Serve immediately.
Be sure to check out the rest of today’s Pepper Party recipes for some more fresh inspiration!
Roasted Bell Pepper Slow Cooker Soup by Cook the Story
Roasted Red Pepper Hummus Stuffed Peppers by What Jew Wanna Eat
Roasted Red Pepper Ravioli {with Bacon} by Chocolate & Carrots
Roasted Red Pepper Hummus by Frugal Antics of a Harried Homemaker
Texas Caviar by Juanita’s Cocina
Parmesan Soufflé with a Citrus Pepper Sauce by Culinary Adventures with Camilla
Baked Rigatoni with Italian Sausage and Peppers by Mother Thyme
Mini Meatloaf Sandwiches with Roasted Peppers, Caramelized Onions and Mozzarella by Cravings of a Lunatic
Shrimp & Garlic Rice Stuffed Peppers by White Lights on Wednesday
Canned Roasted Red Peppers by Jane’s Adventures in Dinner
Sauteed Bell Pepper Coconut Curry Soup with Coconut Crusted Tilapia by Food Snob 2.0
Steak Fajita Bell Pepper Boats from It’s Yummi!
Balsamic Chicken & Pepper Sandwiches by Mom’s Test Kitchen
Kielbasa with Peppers and Onions by {i love} my disorganized life
Bacon Chili with Peppers by poet in the pantry
Slow Cooker Ropa Vieja by Cooking In Stilettos
Red Pepper Sriracha Quiona Cakes by Quarter Life (Crisis) Cuisine
Peppers Stuffed with Everything Good by Healthy. Delicious.
Bell Pepper Slaw by The Redhead Baker
Crockpot Honey Garlic Chicken and Peppers by Take A Bite Out of Boca
Disclosure: Divemex generously provided the giveaway prizes. I was not compensated in any way for participating in the pepper party. The growers of Divemex specialize in greenhouse grown peppers in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere. But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that puts workers first.
Stuffed Pepper Soup is a favorite of mine 🙂
I like to bake an egg in a bell pepper. I have found that I like it better if I microwave (I know horrors!) or even pre-roast the cut hollow pepper for just a bit before putting in (get this it’s quite decadent) cream cheese & Tabasco sauce with the egg on tap then the egg.
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{in the contest I am Margot Core on the Rafflecopter}
Stuffed peppers actually make me kind of giddy so I am thrilled to see these! Plus. Gruyere. Can’t ever go wrong there.
My favorite bell pepper recipe is the Vegetarian Times’s Quinoa Stuffed Bell Peppers… it’s seriously THE best … I think it was published about 5-6 years ago.